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This cozy Pumpkin Apple Breakfast Bake is fall wrapped up in a single dish. It’s warm, nourishing, and ridiculously easy to prep. If you’re craving all things pumpkin and apple the moment September hits, welcome to the club.
I usually hold off on pumpkin recipes a bit longer, but not this year. I gave in early and I’m so glad I did. To keep the apple love alive, I brought both flavors together in this breakfast bake. It’s like autumn gave you a hug. These are just one of the delicious apple recipes I love to make in the fall, combining comforting flavors with a lighter twist.
What you’ll love about it:
- Just 10 minutes of prep before it hits the oven
- Naturally sweetened and grain-free
- Family-friendly and meal-prep approved
- Loaded with healthy fats, fiber, and protein
As a nutritionist, I get asked all the time for egg-less breakfast ideas. While this dish does use eggs, it has a mellow texture and flavor that even non-egg lovers tend to enjoy. For an extra protein boost, try serving it with my Homemade Breakfast Sausage Patties. It’s a power combo that keeps you full for hours.
Tips and serving suggestions:
- Doubles easily for a weekend brunch crowd
- Swap coconut milk for cottage cheese to bump up the protein
- Drizzle with maple syrup or a dollop of nut butter when serving
- Pair with a hot cup of coffee or chai for full fall vibes
This dish fills the house with cinnamon spice and comfort. It’s the kind of recipe your kids ask for again and again. It’s part quiche, part bread pudding, and totally craveable.
Other Breakfast Bakes you will enjoy:
And just so we’re clear, I am completely 100% on board with these breakfast bakes. Such a great alternative to eggs, and with protein! I am still loving my Maple Banana Nut Breakfast Bake.
Enjoy!
Pumpkin Apple Breakfast Bake
Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 2/3 cup full fat coconut milk*
- 1 large ripe banana, mashed
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon, divided
- 1/4 tsp salt
- 1 large apple, peeled and diced (I use pink lady)
- 3/4 cup chopped pecans
Instructions
- Preheat your oven to 350 degrees. Grease an 8×8 square pan with coconut oil or spray, set aside.
- In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
- In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Now mix into the wet ingredients. Pour into square pan.
- Sprinkle the pecans along the top of the dish, and place in the oven.
- Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.
- Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I will be making this recipe for the 5th time. I follow the recipe for the most part. I do use lowfat coconut milk and then add double the spice, unsweetened shredded coconut, a sprinkle of cloves, and a wee bit of dried currents for zing. I have a nut allergy so have topped it with granola (which is devine!) when not doing Whole30. The consistently is just like pumpkin pie and tastes just as good. I NEVER write reviews but this one has my heart. Thank you so very much.
My husband and I are doing W30, and we really liked this recipe! FYI, I used flax milk instead of coconut milk (better fats for my cholesteral situation) and it came out fine. I used a great pumpkin spice mix (Penzeys) that has a punch of nutmeg and cloves in it.
IMHO, this is not a baked good, it’s an egg casserole that has fruit, veg and nuts in it. This is my 3rd W30, and I try to remember that I am doing this to feel good, not to stress about the rules.
Love this feedback, thanks Elsie!
Delicious! Easy and quick. If not on Whole30, good with a drizzle of maple syrup or a scoop of vanilla ice cream like a bread pudding!
Love this!! I have been making this on repeat. It’s great for meal prep and company! Thanks for sharing 🙂
Hi, Amy! This recipe looks great! Excuse me if I’m missing something, but is it whole 30? The ingredients look to be whole 30, but the whole 30 label isn’t at the top (only P, GF, KF). Thanks.
Hi Melodie! There is some gray area with this recipe as Whole30. Yes, the ingredients are Whole30. BUT, it can be considered a “baked” good so some people choose not to eat it during their Whole30. It is completely up to you and how strict you want to be during your Whole30.
Absolutely love this! Breakfast was getting monotonous and this spiced it up nicely, just enough natural sweetness, bit of crunch, nice texture! Will be making this again for sure! Used fresh pumpkin that was roasted in the oven until tender and then mixed it up in the food processor with the coconut milk until smooth before adding the rest of the ingredients as I have not been able to find canned pumpkin in the Netherlands.
Hi! If I wanted to make this with regular diary milk would I do the same amount?
Yes! You can use regular milk with the same amount.
I most made this and it tastes delicious. I had to bake mine a little bit longer , about 40 minutes. Perfect for anytime but especially if you’re trying the whole 30 ! Thank you !
Can you substitute with flax-egg instead of a real egg or does that comprise the consistency?
Unfortunately, I am not sure that work! But to be fair, I haven’t tried it.
Good flavor but definitely took longer to cook and the apple was still hard.